There was a week a while back where it seemed like every time I turned on the t.v. someone was making or eating bolognese sauce. I had never really thought about making it before. Meat based sauces were never something we ate growing up. We always ate marinara sauce. In fact, when I think about meat sauce, I think about the disgusting school lunch concoction from my childhood.
After seeing about 20 different variations of bolognese, I decided I should give it a try myself. I took what I learned and developed this recipe. Swoon with the first bite. I never thought I would like meat sauce, but this is so much more. It is hearty and meaty, and savory. It is actually a little adicting.
I served it with bucatini. That’s the pasta that looks like spaghetti except it has a hole going down the center. There was once an Italian restaurant that used it as a straw. This pasta is perfect for the sauce because it gets absorbed into the center and goes in the nooks and crannies. Al dente bucatini really stands up to this hearty, rich sauce.
I know that this does not seem like a summer dish, but it does not require the stove. Plus, when you see what I have in store for you tomorrow, you will see how much fun and how tasty this could be in the summer.
Prep Time: 20 minutes
Cook Time: 3 hours
Keywords: simmer entree
Ingredients (6-10 servings)
- Olive Oil
- 1/4 pound pancetta, diced
- 2/3 pound ground beef
- 2/3 pound ground pork
- 2/3 pound ground veal
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1/2 onion, diced
- .06 pounds dried chanterelle mushrooms, soaked in water for an hour
- 4 cloves garlic, minced
- 1 cup red wine
- 1 small can tomato paste
- 1 28 ounce can whole San Marzano tomatoes
- 2 cups water
- salt to taste
- handful parmesan cheese
- 15-20 leaves basil, chopped
In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.
Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste
Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.
Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.
Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.